Stuffed Chicken Breasts

I love making stuffed chicken breasts because you can use whatever meat, cheese, veggies and herbs you like and it will taste good. These can be cooked in the oven or on the grill. My favorite cheese to use when making these is goat cheese because it's so smooth and creamy. If you don't like goat cheese and are looking for a creamy texture, plain or flavored cream cheese works well too. I've tried pepper jack, provolove and the other night I used fresh mozerella. You can serve these with or without a sauce. This recipe includes a marinara sauce. If you would like to roast your own red peppers on the grill, you can but I think it's a pain in the ass removing the charred skin and prefer to buy them in a jar.

4 boneless, skinless chicken breasts
2 roasted red peppers, cut into strips
4 slices of cappicola or prosciutto
4 tsp of goat cheese
8 basil leaves
3 cups of Marinara sauce
salt and pepper
toothpicks, skewers or kitchen twine for wrapping the chicken

Preheat oven to 350 or the grill on medium heat. Put chicken breasts in between plastic wrap and pound out. Salt and pepper each breast and layer with meat, peppers, basil and cheese. Secure chicken with toothpicks, skewers or kitchen twine. If you are baking in the oven, bake at 350 for 20-25 min. On the grill, cook on medium and rotate occasionally for 15-20 min or until done.